Publication: Food culture and ethics as a strategic resource for the development of the restaurant business
| dc.contributor.author | Budnyk, N. V. | |
| dc.contributor.author | Moroz, S. E. | |
| dc.contributor.author | Kalashnyk, O. V. | |
| dc.contributor.author | Будник, Ніна Василівна | |
| dc.contributor.author | Мороз, Світлана Едуардівна | |
| dc.contributor.author | Калашник, Олена Володимирівна | |
| dc.date.issued | 2025-08-15 | |
| dc.description.abstract | The modern restaurant business is developing in the context of a profound transformation of economic, sociocultural, and technological systems. Alongside competition for the quality and innovativeness of gastronomic offerings, societal demands for ethical, safe, and sustainable operations of food service establishments are growing. Guests increasingly evaluate restaurants not only by the taste and presentation of dishes, but also by the principles of menu formation, sources of ingredient supply, waste management approaches, and consideration of cultural and dietary needs. This paradigm shift creates a dual challenge for the industry: the need to ensure profitability while integrating the values of food culture and ethics into daily operations. The restaurant is no longer merely a place for consuming prepared meals–it is becoming a carrier of a gastronomic philosophy that combines respect for traditions, social responsibility, and environmental sustainability. | |
| dc.identifier.citation | Budnyk N. V., Moroz S. E., Kalashnyk O. V. Food culture and ethics as a strategic resource for the development of the restaurant business. Science and Technology: New Horizons of Development: Collection of Scientific Papers with Proceedings of the 2nd International Scientific and Practical Conference. International Scientific Unity. August 13-15. Prague, Czech Republic..P. 214-218. DOI 10.70286/ISU-13.08.2025. | |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/20397 | |
| dc.language.iso | en | |
| dc.publisher | "Collection of Scientific Papers", Czech Republic | |
| dc.title | Food culture and ethics as a strategic resource for the development of the restaurant business | |
| dc.type | Article | |
| dspace.entity.type | Publication |